Abstract
Heat stress is a non-specific physiological response of the body when exposed to high ambient temperatures, which can break the balance of body redox and result in oxidative stress that affects growth performance as well as the health of poultry species. Polyphenols have attracted much attention in recent years due to their antioxidant ability and thus, can be an effective attenuator of heat stress. In this paper, the potential mechanisms underlying the inhibitory effect of polyphenols on heat stress in poultry has been reviewed to provide a reference and ideas for future studies related to polyphenols and poultry production.
Highlights
Heat stress is a stress response that can lead to various harmful impacts on livestock productivity, such as high animal morbidity, mortality, and reduction in growth performance, directly resulting in dramatic economic losses to the livestock industry
Our previous study revealed that resveratrol could significantly increase the average daily feed intake (ADFI) and average daily weight gain (ADG) of black-boned chickens and reduce feed to gain ratio (F/G ratio) under the condition of heat stress
Heat stress is a significant cause of economic loss in poultry production and is almost inevitable
Summary
Heat stress is a stress response that can lead to various harmful impacts on livestock productivity, such as high animal morbidity, mortality, and reduction in growth performance, directly resulting in dramatic economic losses to the livestock industry. Poultry is more sensitive to heat stress, which weakens their immunological functions and makes them more susceptible to infection by pathogens, leading to a decline in growth performance and in many cases, death [2,3,4]. Growth performance decline caused by heat stress is directly related to a reduction in feed intake, but increasing evidence has shown that heat stress may induce reactive oxygen species (ROS) and cause anti-oxidant system disorders, which affect nutrient absorption and metabolism [8,9]. The crosstalk between heat stress and oxidant stress, as well as the effects and mechanisms of polyphenols on stress are reviewed
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